Maoriland Worker, Volume 9, Issue 852, 6 February 1918, Page 7
SIMPLE BATTER FOR FRIED FISH. Put a tablespoonful of salad oil in a quarter pound of flour, add a pinch of salt and stir smoothly with a quarter of a pint of tepid water. Just before using add the stiffly whisked white of an egg. MINCED BEEF AND MACARONI. Mince finely about a pound of scraps of beef and season them to taste. Chop a smali onion and fry it brown in some dripping, stir in a tablespoonful of flour and let brown. Add a quarter pint of gravy or good etock or water and Bring to boiling point, 'then add the minced meat; make quite hot without boiling. Have ready five ouncea of macaroni boiled tender in salted water, drain and arrange in a border on a hot dish, pouring the mince in the middle. The sauce may require a few minutes cooking befor© the meat is added, to cook the onion. A little ketchup or Worcester eauce will heighten the flavour of the mince. RHUBARB AND SAGO PUDDING.. Put a quarter pound of sago in a quart pie dish and cover with 1£ pints of water. Stand in oven till the sago is soft and has absorbed the water. Have ready 1J lbs. of rhubarb gently stewed until tender; mix with the sago in dish and bake for an hour. Serve with custard.